Use any vegetables you have with any noodle, pasta, rice or quinoa for a versatile, quick and delicious dinner or lunch.
Mince garlic and ginger, set aside. Chop broccoli into florets, cut carrots into carrot sticks, and chop red pepper into bite-size pieces or strips. Chop kale into strips, removing stems.
Cook noodles or grain of choice.
In a skillet or pot, add ginger, garlic, and vegetables. Add about 1/4 cup water, cover, and let steam until the vegetables are wilted and bright and carrots are crisp-tender. Mix in 1 cup frozen peas. Stir soy sauce, honey, and sesame oil together ina small bowl, then it over the vegetables and stir until coated.
Stir cooked noodles or rice into the vegetables, and serve with sesame seeds, cashews, and chopped green onions on top.
Add chickpeas, edamame, tofu, or other protein, if desired.